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Baked Orange Ginger Duck Meatballs (gluten & dairy free)

Baked Orange Ginger Duck Meatballs (gluten & dairy free)

These juicy duck and turkey meatballs take less than 30 minutes! They are flavorful and tender, plus freezer friendly. This recipe adds a twist on classic meatballs but it can be modified using whatever ground you have in the freezer. Oven baked meatballs are the perfect meal when you’re short on time and require little clean up. These tasty meatballs are paleo-friendly, gluten and dairy free that will surely be a crowd pleaser!

Shop 100% Pasture-Raised Ground Duck

What does ground duck taste like?

Duck meat is fairly lean but has a richer flavor that’s slightly sweet compared to chicken. If you like chicken or turkey, think of duck as a more flavorful and tender alternative. Duck is a great way to mix up your weekly proteins.

Cooking Variation

Substitute different meat: This recipe is a great base and works well with a variety of meat. Use ground chicken, ground yak or ground lamb. Basically any kind of ground meat! We love to mix 2 meat varieties; however, you can use 2 pounds of just one kind of ground.

Not in the mood for meatballs? Try making meatloaf!
Keep the same ingredients but use a loaf pan to make a meatloaf. The cooking time will vary (about 45-60 minutes) depending on your oven. Making meatloaf does take more time, that’s why we love making meatballs!

Orange Zest Duck Meatballs (gluten & dairy free)

Prep time: 10 minutes
Cook time: 15-20 minutes
Total time: 30 minutes
Makes: 16 - 2 oz meatballs or 32 - 1 oz meatballs

1 lb ground duck
1 lb ground turkey
2-3 tbsp cassava flour
2 tsp orange zest
3-4 garlic cloves, minced
1 inch fresh ginger, minced
2 tbsp fresh cilantro, diced
1 tbsp coco aminos
1 tsp onion powder
1 tsp kosher salt
½ tsp ground black pepper

  1. Preheat the oven to 350 degrees F.
  2. In a large bowl, add the ground duck, ground turkey, cassava flour, orange zest, garlic, ginger, cilantro, coco aminos, onion powder, salt and pepper. Using a wooden spoon mix well and then set aside for about 5 minutes. Using a cookie scoop or your hands form into 2 inch balls. This should make about 16 (2 ounce) or 32 (1 ounce) meatballs.
  3. Line a sheet pan with parchment paper and transfer meatballs evenly on the pan.
  4. Bake for about 16 to 20 minutes or until fully cooked.
  5. Serve meatballs with extra orange zest sprinkled on top with a side of white rice or steamed cauliflower.
  6. Store meatballs in an airtight container in the fridge for up to 4 days or freezer for up to 3 months.